It has been a long, long time since I had real Cuban black beans. The last time was in Tampa, and I remember it like yesterday. Tasty, tender (but not mushy) beans in a broth that is a little thicker than a traditional soup.
These Cuban black beans are just like the great beans I enjoyed over 20 years ago. They are so good that they could easily be enjoyed as a meal by themselves.
Everything about these beans is fantastic. The house smelled terrific while they cooked slowly on the stovetop. Every bowl was a bowl of bean happiness. Really.
Also try my slow-cooked lima beans.
Cuban Black Beans
The night before
- Rinse the beans and add to a large pot.
- Add enough water to cover the beans by an inch and let soak overnight.
The next day
- Add one onion, quartered.
- Add one pepper, quartered.
- Add 4 cloves garlic, minced
- Add 3 bay leaves.
- Add 1 teaspoon of salt and 1 teaspoon pepper.
- Add 1 1/2 tablespoons of oil.
- Add 1 teaspoon of cumin.
- Add enough water to again cover the beans by an inch.
- Bring to a boil and let boil for 5 minutes.
- Reduce to a simmer and let simmer for 2 1/2 hours or until the beans are longer hard but aren’t mushy, checking the water level on occasion.
- Remove the now almost dissolved vegetables to a blender or food processor and puree until a thick paste forms. Add back to the pot and stir.
- Add the remaining bay leaves and season with salt and pepper to taste. Continue simmering.
- Add 1/4 cup of olive oil to a large saute pan over medium-high heat.
- Add the remaining onion (chopped) and bell pepper (also chopped) and cook until starting to soften.
- Add the remaining 4 cloves of garlic (minced) and remaining 1 teaspoon of cumin. Stir and cook for 1 minute.
- Add the vinegar and salt and pepper to taste. Stir. Remove from heat and then add to the pot of beans.
- Continue simmering the beans for 1 to 1 1/2 hours. The beans should be tender and the broth should be thick.
Nutritional values are approximate.